So I decided to try the same type of receipe as edworts apfelwein, but instead of just apple juice and sugar I'm gonna replace it with just straight welchs grape juice. I wanted to use the same type of yeast and add a little more sugar so that it comes out to around 14% since the grape juice has about double the sugar as the apple.

I've made apfelwein with a half gallon of purple Welch's and 2-3 frozen Welch's concentrate cans in a 6gal batch. That usually turns out pretty well. I've made the above Welch's recipe which is also good. I have a white grape Welch's batch just starting it's time in secondary now too.

Yeah I'm gonna do a white soon too. Now I can look at juice in a whole different way when I go to the store.

There are lots of 100% juices in the freezer section! Apple/cranberry, apple/raspberry, grape/cran, etc. They all work fine, as long as there is no preservatives in them (except for ascorbic acid). You can use a one gallon (4L) Carlo Rossi jug with a #6 stopper and an airlock and go crazy!

__________________Broken Leg BreweryGiving beer a leg to stand on since 2006

There are lots of 100% juices in the freezer section! Apple/cranberry, apple/raspberry, grape/cran, etc. They all work fine, as long as there is no preservatives in them (except for ascorbic acid). You can use a one gallon (4L) Carlo Rossi jug with a #6 stopper and an airlock and go crazy!

Not to hijack the thread or nothin..... but do folks repitch wine yeast ever? Using that idea with the one gallon jug, I wonder if you could just throw your next load of juice on the yeast from the last one.

Not to hijack the thread or nothin..... but do folks repitch wine yeast ever? Using that idea with the one gallon jug, I wonder if you could just throw your next load of juice on the yeast from the last one.

No, I haven't. Wine yeast is from $.49-.79 per pack and wine lees taste pretty bad. I don't know how that would work, but if you did it in primary (after only 5 days), it might be ok.

And, oh, that was such a hijack!

__________________Broken Leg BreweryGiving beer a leg to stand on since 2006

You said I think in the other post that the fermentation is fierce right? I was gonna just use a 5 gal glass carboy and fill it up. I did it with the apfelwein and there was no problem with over flow but I haven't used grape juice.